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The present study evaluated the effect of boiling on the antioxidant capacity of Dioscorea alata (raja ala) using water extracts; raw yam extract, boiled yam extract prepared with water used in boiling, boiled yam extract prepared with fresh water. The total antioxidant capacity was measured by ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power assays. The total phenol, total flavonoid, monomeric anthocyanin and condensed tannin contents were measured by Folin-Ciocalteu, aluminium chloride, pH differential and vanillin assays respectively. The results indicated that FRAP, reducing power, total phenol and monomeric anthocyanin contents of the boiled yam extract prepared with fresh water were significantly lower (p Tropical Agricultural Research Vol. 26 (1): 109 – 119 (2014)

Effect of boiling on the antioxidant capacity of Dioscorea alata (Raja Ala) grown in Sri Lanka